Name: Vegetarian Lasagna Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 6 cloves garlic, thinly sliced; 1.5 tablespoons Italian seasoning; 2 tablespoons tomato paste; 1/2 cup basil pesto; 1/2 cup uncooked split red lentils; 2 (28 oz.) cans fire roasted crushed tomatoes; 4 cups vegetable broth; 1-2 teaspoons granulated sugar (optional); Kosher salt, to taste; Fresh cracked pepper, to taste; 8 uncooked lasagna noodles, broken into bite-sized pieces; 2-3 cups chopped fresh baby spinach (optional); 1/2 cup Parmesan cheese; 1/2 cup shredded mozzarella cheese; 1 cup whole milk ricotta cheese; Fresh chopped parsley for garnish

Jump to Recipe· 3.9 from 2 reviews

I absolutely love sharing cozy, comforting meals, and this Vegetarian Lasagna Soup Recipe is truly one of my all-time favorites. It’s like enjoying all the rich, hearty flavors of classic lasagna, but in a warm, soothing bowl of soup. The blend of fire roasted tomatoes, fresh herbs, and cheesy goodness makes every spoonful feel indulgent yet completely satisfying. I find it’s the perfect dish for a chilly night when you want something filling but not too heavy, and best of all, it’s simple enough to whip up any day of the week!

Why You’ll Love This Vegetarian Lasagna Soup Recipe

When I make this Vegetarian Lasagna Soup Recipe, what really excites me is the incredible depth of flavor it delivers. The combination of fire roasted crushed tomatoes with Italian seasoning, garlic, and basil pesto creates this vibrant base that feels both familiar and fresh. The lentils add a subtle earthiness and a luscious texture that gives the soup heartiness without any meat. And then, of course, the cheeses—Parmesan, mozzarella, and ricotta—melt on top to provide that creamy, dreamy finish that makes you forget you’re enjoying soup instead of traditional lasagna.

I also appreciate how straightforward this recipe is. It’s one pot, minimal prep, and the uncooked broken lasagna noodles cook right in the soup, which saves me from dealing with boiling pasta separately. Whether I’m making it for a casual weeknight dinner or serving it up at a cozy gathering with friends or family, this soup always impresses. It stands out because it’s comforting but light, cheesy but packed with wholesome ingredients, and—most importantly—simply delicious. If you want a meal that feels like a big hug in a bowl, this is it.

Ingredients You’ll Need

The image shows several small white bowls and containers arranged on a white marbled surface, each filled with different ingredients for cooking. There is a clear glass measuring cup with dark brown broth on the left side. In the middle, a white bowl holds uncooked wavy lasagna pasta strips in yellow color. Surrounding it are small white bowls with bright orange lentils, chopped white onions, green pesto sauce, yellow grated cheese, white ricotta cheese, and a mix of dried herbs with minced garlic. Two open cans of red crushed tomatoes are placed next to a small glass bowl with olive oil and another small glass bowl containing thick red tomato paste. The overall look is colorful with various textures and shades, clearly showing raw ingredients before cooking. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Vegetarian Lasagna Soup Recipe are refreshingly simple but thoughtfully chosen to build layers of flavor and texture. Each one plays an essential role—from the fire roasted crushed tomatoes that give a smoky sweetness to the fresh baby spinach adding a lovely pop of color and nutrients. Let me walk you through what you’ll need:

Olive oil: For sautéing the onions and garlic to develop a rich base flavor.
Yellow onion: Adds sweetness and depth when diced and softened.
Garlic cloves: Thinly sliced for that beautiful fragrant punch.
Italian seasoning: A fragrant herb blend that infuses the broth with warmth.
Tomato paste: Concentrated tomato flavor that deepens the soup’s richness.
Basil pesto: Adds a fresh, herbaceous lift and helps keep the soup vibrant.
Split red lentils: Provide texture and plant-based protein while thickening the soup naturally.
Fire roasted crushed tomatoes: The star ingredient delivering smoky, tangy tomato flavor.
Vegetable broth: The savory liquid base to bring everything together.
Granulated sugar (optional): Balances acidity depending on the tomatoes you use.
Uncooked lasagna noodles: Broken into bite sized pieces to cook directly in the soup.
Baby spinach (optional): Adds freshness, color, and a healthy touch at the end.
Parmesan cheese: For topping with sharp, nutty flavor.
Mozzarella cheese: Melts beautifully for that gooey, comforting element.
Ricotta cheese: A creamy dollop on top to add richness and balance.
Fresh chopped parsley: A lovely fresh garnish to brighten presentation and taste.
Kosher salt and fresh cracked pepper: To season every layer just right.

Directions

Step 1: Heat a large pot over medium-high heat, then add the olive oil. Once shimmering, toss in the diced yellow onion along with a pinch of salt and pepper. Sauté, stirring frequently for about 3 minutes until the onions become fragrant and slightly translucent.

Step 2: Turn the heat down to medium and add the sliced garlic and Italian seasoning. Sprinkle another couple pinches of salt and pepper, then sauté everything together for about 1 minute until the garlic releases its aroma but doesn’t burn.

Step 3: Stir in the tomato paste and cook for roughly 2 minutes, stirring often. You’ll notice it darkening to a brick red color—that’s how you know it’s caramelized and ready to bring out deep tomato richness in your soup.

Step 4: Add a splash of the vegetable broth to deglaze the pot, scraping up any flavorful browned bits stuck to the bottom. This step is key to locking in all the amazing flavor!

Step 5: Pour in the pesto, red lentils, crushed tomatoes, and the remaining vegetable broth. If you want a touch of sweetness, add 1 to 2 teaspoons of granulated sugar here. Season liberally with a couple large pinches of salt and pepper. Stir everything to combine.

Step 6: Increase the heat to medium-high and bring the soup gently to a simmer. Stir occasionally during this time so the lentils don’t stick to the bottom. You’re aiming for a lively but gentle simmer, never a rapid boil.

Step 7: Once simmering, stir in the broken lasagna noodles. Then reduce the heat to low or medium-low and let the soup simmer gently for about 12 to 15 minutes, stirring often. You want the noodles cooked al dente and the lentils soft but intact.

Step 8: Remove the pot from heat and stir in the fresh baby spinach, if using, until it just wilts. Taste the soup and adjust seasoning with salt and pepper as needed.

Step 9: Ladle the soup into bowls and top each with Parmesan, mozzarella, and a generous dollop of ricotta cheese. Cover the pot or bowls with lids for a few minutes to allow the cheeses to melt deliciously. Garnish with chopped parsley and serve immediately!

Servings and Timing

This recipe comfortably serves 8 hearty portions, making it ideal for families or meal prepping your week. The prep time is about 10 minutes to chop and gather ingredients, while the cooking time lasts roughly 20 minutes, bringing the total time to around 30 minutes. There is no resting time required, but letting the soup sit with the cheese on top for a few minutes helps melt the cheese perfectly.

How to Serve This Vegetarian Lasagna Soup Recipe

A large white pot holds a rich, thick red-brown sauce with wide, wavy-edged pasta pieces partly submerged. On top, there are melted white and yellow cheese layers that look soft and creamy. A dollop of white creamy cheese with red chili flakes and chopped green herbs sits near the center. Fresh chopped green herbs are scattered over the cheese and sauce for contrast. A wooden spoon rests in the pot’s bottom right, partially stirring the sauce. The pot is placed on a white marbled surface, with a small wooden bowl of red chili flakes in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Vegetarian Lasagna Soup Recipe, I love pairing it with a crisp, fresh green salad dressed simply with lemon and olive oil. It balances out the richness of the cheesy soup wonderfully. Garlic bread or warm, crusty artisan bread is another favorite because it’s perfect for soaking up every last bit of the luscious broth. Presentation-wise, I garnish with a sprinkle of fresh parsley and sometimes an extra dusting of Parmesan for a cafe-style touch.

For beverages, I often reach for a chilled glass of Italian white wine like Pinot Grigio or a light red like a Chianti, which complements the tomato and herb flavors beautifully. If I’m keeping it non-alcoholic, sparkling water with a lemon twist or a light iced herbal tea really refresh the palate. I always serve the soup hot, straight from the pot, because that melted cheese topping is truly irresistible—or you can let guests add their own cheeses to personalize their bowls.

This soup is incredibly versatile and perfect for casual family dinners, cozy nights in front of the TV, or even a fun starter for holiday meals or small parties. Portion-wise, I usually give generous ladlefuls because this soup satisfies deeply without needing extra sides, but feel free to adapt based on your crowd!

Variations

I love experimenting with this Vegetarian Lasagna Soup Recipe to keep it exciting. For instance, if you want to make it vegan, simply swap the cheeses for nut-based ricotta and vegan mozzarella alternatives—nutritional yeast can add an extra cheesy note too. You could also replace the vegetable broth with mushroom broth for a richer umami flavor. Sometimes, I add chopped mushrooms or zucchini along with the onions to sneak in even more veggies.

If gluten is a concern, I recommend using gluten-free lasagna noodles or small gluten-free pasta shapes that cook quickly. Just keep an eye on cooking times since gluten-free pasta tends to cook a little faster. For a spicy twist, adding a pinch of red pepper flakes with the garlic always wakes up the flavors in a delightful way. Slow cooking this soup in a crockpot on low for a few hours also works beautifully and deepens the flavors.

Lastly, switching out the basil pesto for sun-dried tomato pesto or even a homemade salsa verde can change the soup’s flavor profile unexpectedly but deliciously. You really can make this recipe your own with a few tweaks or additions without losing that comforting, lasagna-in-a-bowl charm.

Storage and Reheating

Storing Leftovers

I always store leftover Vegetarian Lasagna Soup in airtight glass containers to keep it fresh and prevent odors from mixing in the fridge. It keeps beautifully for up to 4 days, and I recommend giving it a good stir before reheating to redistribute any settled ingredients.

Freezing

This soup freezes well, which is great for batch cooking. I let it cool completely before transferring portions into freezer-safe containers or heavy-duty freezer bags, leaving a little space at the top to allow the soup to expand. Frozen, it will keep for up to 3 months. When thawing, I move it to the fridge overnight for best results before reheating gently.

Reheating

To reheat, I prefer warming the soup slowly on the stove over medium-low heat, adding a splash of vegetable broth or water if it’s thickened too much in the fridge. Microwave reheating works fine too but keep it covered and stir every minute or two to ensure even heating and prevent the noodles from becoming mushy. Avoid boiling the soup again as that can affect the texture of the lentils and pasta.

FAQs

Can I use regular lentils instead of split red lentils?

You can substitute regular brown or green lentils, but they typically take longer to cook and hold their shape more, which will slightly change the texture of the soup. I recommend pre-cooking them or adjusting the simmering time accordingly.

Is it possible to make this soup ahead of time?

Absolutely! In fact, this soup tastes even better the next day as the flavors have more time to meld. Just store it in the refrigerator and add fresh cheese and spinach when reheating for best results.

What can I use instead of lasagna noodles?

If you don’t have lasagna noodles, broken spaghetti, penne, or any short pasta shapes work well. Just adjust the cooking time depending on the pasta you choose to avoid overcooking.

How can I make this recipe gluten-free?

Use gluten-free lasagna noodles or pasta, and make sure your vegetable broth and pesto are gluten-free varieties. Many store-bought pestos are naturally gluten-free but always double-check the labels.

Can I add other vegetables to the soup?

Definitely! Mushrooms, zucchini, bell peppers, or even shredded carrots can be sautéed with the onions for extra nutrition and flavor. Just add them early in the cooking process to soften properly.

Conclusion

If you’re looking for a delicious, comforting, and surprisingly easy meal, I can’t recommend this Vegetarian Lasagna Soup Recipe enough. Every spoonful wraps you in warm, hearty flavors that hit all the right notes, from savory to cheesy to fresh. I hope you enjoy making and sharing it as much as I do – it’s a real crowd-pleaser that feels special without any fuss. Trust me, once you try it, this soup will become a new favorite in your rotation.